There was a time when festivals across India meant making sweets at home and distributing them among family, friends and neighbours. From laddoos and barfis to homemade halwa, these little gestures made celebrations
feel warmer and brought people closer.
While store-bought mithai is convenient, bringing back the tradition of preparing something sweet in our own kitchens does not have to be complicated or expensive.
Simple recipes that use everyday ingredients, require little preparation and come together quickly can make homemade festive treats accessible to everyone. Bombay Ice Halwa is one such sweet. Delicate, thin and flavoured with saffron and cardamom, it looks beautiful on a festive platter but does not call for an elaborate list of ingredients. Making a batch at home and sharing it with loved ones is a lovely way to add a personal touch to Diwali. After all, it is these thoughtful, homemade gestures that give a festival its meaning.
This recipe was shared by food content creator Tarneet Kaur on Instagram.
Bombay Ice Halwa Recipe
Ingredients:
- 1/2 cup Ghee
- 1/2 cup milk
- 1/2 cup maida
- 1 cup sugar
- 2 tbsp saffron-infused milk
- 1/2 tsp cardamom powder
- Almonds & pistachio slivers + rose petals
Method:
- Prepare the halwa mixture: Place a heavy-bottomed pan on the stove and add the ghee, milk, maida and sugar. Keep the heat on low to medium and begin stirring the ingredients together. Continue mixing until the sugar dissolves completely and the mixture starts coming together. It will gradually become thicker as it cooks, so keep stirring to prevent lumps from forming or the mixture from sticking to the bottom of the pan.
- Add saffron and cardamom: Once the mixture has thickened slightly, pour in the saffron-infused milk. Add the cardamom powder and mix well so that both ingredients are evenly incorporated. The saffron lends the halwa its delicate colour and aroma, while cardamom adds a warm, festive flavour.
- Cook until the mixture thickens: Continue cooking over low to medium heat, stirring continuously. As the mixture cooks, it will become thicker and start to pull away from the sides of the pan. This is an important stage, as the halwa needs to reach a consistency that allows it to be transferred and rolled. Keep stirring and avoid rushing the process by turning up the heat.
- Roll out the halwa: Once the mixture begins leaving the sides of the pan, switch off the heat. Transfer it carefully onto a sheet of parchment paper. Place another sheet over the mixture and use a rolling pin to roll it out as thinly as possible. Work while the mixture is still warm, as it will become harder to spread once it cools.
- Add the toppings: Remove the top sheet of parchment paper and scatter almond and pistachio slivers across the rolled-out halwa. Sprinkle dried rose petals over the surface for a fragrant, colourful finish. Place the parchment paper back on top and gently roll once more, pressing the toppings into the halwa so that they stick.
- Cut and serve: Allow the rolled halwa to cool and set. Once it has firmed up, remove the parchment paper and cut it into neat squares. Arrange the delicate pieces on a serving plate or pack them into small boxes to share with family, friends and neighbours.
